Asian salad with chickpeas and edamame
Ingredients
2.5 cups red cabbage shredded
2.5 cups white cabbage shredded
1 carrot coarsely grated
400 g canned chickpeas drained and rinsed
300 g frozen edamame beans thawed
0.25 cup Fresh coriander chopped plus extra sprigs for garnish
0.5 cup unsalted cashews toasted
DRESSING
2 tbsp fish sauce
2 limes juiced
3 tbsp sweet chilli sauce
Instructions
- Combine all the salad ingredients, except the cashews, in a large bowl.
- In a small bowl, whisk together the dressing ingredients, then add to the salad and toss well. Serve topped with the toasted cashews, garnished with the extra coriander sprigs.
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